You can use it in other baked good that don't rely on it for structure -- like cream cheese poundcake or spoonable custards. You can also whip up some dips and spreads, or use it in a sauce. Sorry I don't have any specific recipes. The KRAFT site may give you some ideas.

Just go by weight rather than volume - I assume you mean whipped cream cheese, which has greater volume because of the air beaten into it. When you mix in the eggs, sugar, etc., it should deflate. Mix more gently than you would with block cream cheese, since Kraft has already done the beating for you! You don't need to make it fluffy since it already is.